My company hosted a dinner at Schiller's last night. Our experience before even stepping foot in the restaurant was terrible. We were a large party over 10, so the management made us sign a contract and give credit card info in advance to hold the reservation. Kind of annoying, but an understandable policy. The female manager we spoke with on the phone a few times was super rude. She had a very "we're so cool" attitude and was very curt and pushy on the phone. They also claimed to have lost the contract and credit card info that we faxed over! When I personally called to say how irresponsible it was that our credit card information was mysteriously lost, I got a cold response and was just told to send it again. Losing a photocopy of the front and back of a credit card is not cool!
With all this happening even before our dinner, it looked bleak. However, Schiller's really redeemed themselves. Our waiter was such a character. He was friendly, talkative and so funny! He invited us all to his stand up show the next week. His service was excellent - there was never even a dry water glass on the table. And the food was very good. Their version of nachos is amazing and the toffee pudding I had for dessert was warm and rich. Too bad I was so full I couldn't finish it. The prices are also reasonable. So, a bad experience with the management, but a pleasant dining experience. Here's their site http://www.schillersny.com/home.html
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Another creation of chef Keith McNally.
The environement is very understated. Recycled subway tiles, wine bottles along the walls gave this gorgeous former pharmacy on Rivington Street an authentic downtown quasi-bistro feel.
The restaurant does not have a French bistro feel of Balthazar or Pastis, however, the food is good and service is usually swift. The fish & chips, pot roast special, chopped liver mousse, watercress salad with blue cheese and walnuts (everything--except that steak--is $15 or under) stand out among the better-than-average bistro fare. From the eggs Hussard--poached atop ham, tomato and mushroom mix doused with Bordelaise and Hollandaise - to the simple fines herb omelette, everything is done very well.
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